Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan
If you want to add more gluten free and primal recipes to your recipe box, Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan might be a recipe you should try. For 61 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 4g of fat, and a total of 83 calories. This recipe serves 10. 10798 people were glad they tried this recipe. If you have brussels sprouts, parmesan cheese, ground pepper, and a few other ingredients on hand, you can make it. It works well as a side dish. It will be a hit at your Christmas event. It is brought to you by Cookin Canuck. From preparation to the plate, this recipe takes roughly 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is awesome. Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan, Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan, and Cook the Book: Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan are very similar to this recipe.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 1/4 lb. Brussels sprouts
1/3 cup dried cranberries
1/2 tsp ground pepper
2 tsp olive oil, divided
1/3 cup grated Parmesan cheese
1/3 cup shelled pistachios, chopped
Salt to taste
1/2 yellow onion, diced
Equipment:
frying pan
Cooking instruction summary:
Cut each Brussels sprout in half through the root, then slice thinly.Heat 1 teaspoon of olive oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are soft, 4 to 5 minutes.Add the remaining 1 teaspoon of olive oil to the skillet, then add the Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.Stir in the pistachios, dried cranberries, Parmesan cheese and pepper. Taste and season with additional salt, if desired.Transfer to a serving dish and keep warm until ready to serve.
Step by step:
1. Cut each Brussels sprout in half through the root, then slice thinly.
2. Heat 1 teaspoon of olive oil in a large skillet set over medium heat.
3. Add the onions and cook, stirring occasionally, until the onions are soft, 4 to 5 minutes.
4. Add the remaining 1 teaspoon of olive oil to the skillet, then add the Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.Stir in the pistachios, dried cranberries, Parmesan cheese and pepper. Taste and season with additional salt, if desired.
5. Transfer to a serving dish and keep warm until ready to serve.
Nutrition Information:
covered percent of daily need
